Niall Keating leaves two Michelin-starred Whatley Manor
Ricki Weston is the new executive head chef at Whatley Manor
Ricki Weston has been named the executive head chef at Whatley Manor a month after his predecessor Niall Keating stepped down from the role to focus on his new venture at Lunar World of Wedgwood in Barlaston, stoke-on-trent.
Ricki joined the team at the Cotswolds hotel three years ago as a sous-chef and was named head chef in October 2020.
Born and raised in Storrington, West Sussex, Ricki began his career at Whites Kitchen in Steyning, followed by a stint at the South Lodge Hotel in Horsham and two Michelin-starred Restaurant Sat Bains in Nottingham. He was also a regional finalist in the Roux Scholarship 2019.
As well as overseeing two Michelin-starred restaurant, The Dining Room, which is set to unveil a new menu in early February, Ricki will be responsible for the food and beverage at Grey’s Brasserie, as well as the hotel's room service, afternoon tea, and private dining offerings.
Commenting on Ricki's appointment, general manager Sue Williams said: "We feel very lucky to be moving Into Whatley's next culinary chapter with Ricki at the helm. I feel very excited to watch Ricki lead the team to deliver more exceptional eating experiences for our guests."
Ricki added: "I feel honoured to have been given this opportunity to head up such a quality and committed team, and in such a fabulous kitchen, all in the beautiful setting of Whatley. The hotel has had a long history of being one of the best UK foodie destinations, so I have a lot to live up to, and I cannot wait to start developing my recipes and to evolving a whole new dining offering.”
The Dining Room received its first Michelin star in September 2017; it was then awarded three Rosettes in the AA Restaurant Guide 2019, and, the following year, received a second star and four AA Rosettes.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
Ricki Weston is the new executive head chef at Whatley Manor
Niall Keating leaves two Michelin-starred Whatley Manor
Martin Burge leaves two Michelin starred Whatley Manor after 13 years
